Quick + Easy (But Impressive) Coconut Panna Cotta

After chocolate, coconut and mint are probably two of our favourite dessert flavours. Actually, mocha is also up there, and who could say not to some PB & chocolate? We digress. This panna cotta is made with coconut milk; making it dairy free, perfect for those following a dairy free diet who are after something that tastes a little more indulgent. Yum! Panna cotta seems tricky, but it really is an easy dessert to whip up. This baby is creamy, sweet, fruity and oh so good.We know that this is definitely not the traditional recipe, but seriously, try it - it's so good!

Yield: 4 panna cotta cupsTime: 15 minutes cook + cooling time

You will need:

1 can of full-fat coconut milk

1/3 cup maple syrup

1 teaspoon vanilla extract

1 1/4 teaspoon grass-fed gelatin

Topping:

1/2 cup blueberries

1 apple, thinly sliced

2 teaspoons cinnamon

1 tablespoon rice malt syrup

1 tablespoon coconut oil

Whisk 1 cup of coconut milk with the powdered gelatin in a saucepan NOT over heat.

Allow this mix to sit for 5 minutes, this allows the gelatin to bloom aka to do it's magic.

Next, mix in the vanilla, and turn on heat and heat over low. Make sure to mix while heating to prevent any clumps of gelatin forming. Do NOT bring to boil. Once the gelatin has completely dissolved, stir in the rest of the coconut milk and maple syrup. Remove from heat and pour into 4 small dishes.

Pop into the fridge to set. We set ours in the dishes we served them in.

Meanwhile, prepare the topping. We used a mix of blueberries, and apples, delish!

Just add fruit to a pan on medium heat with the rice malt syrup and coconut oil. Mix until the fruit is starting to breakdown. Turn off the heat and add the cinnamon.